A slice of no-bake pumpkin cheesecake with a bite taken out of it to show the extra creamy texture.
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No-Bake Pumpkin Cheesecake

This extra creamy no-bake pumpkin cheesecake has a delicious pumpkin spice flavor and cinnamon graham cracker crust. It's velvety smooth and surprisingly light in texture. Perfect for fall or Thanksgiving - it will wow your guests.
Course Dessert
Cuisine American
Keyword Cheesecake Recipes, No Bake Recipes, Pumpkin, Pumpkin Cheesecake, Thanksgiving Dessert
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 people
Calories 426kcal
Author Fiona Dowling

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham crumbs
  • 2 tabelspoons brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons unsalted butter , melted

Pumpkin Cheesecake

  • 2 cups pumpkin puree , or use a 15oz can
  • 2/3 cup heavy cream , 33% MF or more
  • 24 oz cream cheese , use brick-style, full-fat cream cheese
  • 1 cup powdered sugar
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin pie spice , or make your own - see recipe notes
  • 2 teaspoons vanilla extract

Instructions

Graham Crust

  • In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Place in the freezer as you make the filling.

Cheesecake Filling

  • Blot the pumpkin with a paper towel and squeeze out the excess liquid. I do this many times to remove as much liquid as possible.
  • In a large bowl beat the heavy cream until stiff peaks form.
  • In a separate large bowl beat the cream cheese until soft. Then beat in the sugars and pumpkin pie spice.
  • Mix in the vanilla extract and pumpkin puree.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
  • Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth.
  • Place in the fridge to chill for at least 6 hours.**
  • When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform.
  • Top with whipped cream, slice into pieces & serve. 

Notes

*If you don't have pumpkin pie spice, replace with 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves & 1/4 teaspoon ground nutmeg. 
**If your cheesecake doesn't seem to be firming up enough, place in the freezer. 
Store leftovers covered in the fridge for up to 4 days. 

Nutrition

Calories: 426kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 96mg | Sodium: 262mg | Potassium: 206mg | Fiber: 2g | Sugar: 25g | Vitamin A: 7485IU | Vitamin C: 1.9mg | Calcium: 96mg | Iron: 1.4mg